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Ingredients

• ✓ ghee
• clarified butter
• granulated sugar
• cinnamon
• salt
• phyllo dough
• milk
• heavy cream
• egg
• vanilla extract
• powdered sugar

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Brush 1 tablespoon butter in bottom and up sides of a 9 1/2-inch deep dish pie plate.
2. 2 Combine sugar, cinnamon, and salt in a small bowl.
3. 3 Place 1 sheet of phyllo dough on a cutting board or clean work surface; brush butter over 1 side. Carefully scrunch up phyllo by pushing the short sides towards another to create a rope.
4. 4 Loosely wrap into a coil and place in the center of the prepared baking dish. Repeat with remaining phyllo sheets and butter, placing and forming around the center coil to form a concentric circle, packing them in tightly.
5. 5 Sprinkle 2 tablespoons of the spiced sugar mixture on top.
6. 6 Bake in the preheated oven until golden, about 25 minutes. Remove from oven and reduce oven temperature to 325 degrees F (165 degrees C).
7. 7 While phyllo bakes, heat milk and cream in a small saucepan over medium heat until it just begins to boil. Remove from heat.
8. 8 Whisk together eggs, vanilla, and remaining spiced sugar mixture in a bowl; gradually add hot milk, whisking constantly, until combined. Immediately pour spiced milk over phyllo in the baking dish and return to the oven.
9. 9 Bake until custard is just set, 20 to 25 minutes. Dust with powdered sugar. Serve warm or at room temperature. Recipe developed by Laura Kanya

By Diana Moutsopoulos

Ingredients

• ✓ ghee
• ✓ ghee
• sugar
• all-purpose flour
• egg
• vanilla extract
• milk
• baking powder
• lemon juice

Instructions

1. 1 Preheat oven to 355 degrees F (180 degrees C). Grease two 8-inch cake pans.
2. 2 Beat sugar and 3/4 cup plus 3 1/2 tablespoons ghee together in a large bowl with an electric mixer. Add flour; mix until incorporated.
3. 3 Whisk eggs and vanilla extract together in a separate bowl; add to the flour mixture and mix well. Add milk and baking powder; stir. Mix in lemon juice.
4. 4 Pour batter into the prepared pans.
5. 5 Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.

By starpleaides

Ingredients

• ✓ ghee
• coconut
• brown sugar
• white sugar
• water

Instructions

1. 1 Melt 1 tablespoon of ghee to a pan over low heat; add coconut and roast until lightly browned, about 2 minutes. Set aside.
2. 2 Add brown sugar to a skillet over medium heat and slowly mix in sugar. Put in a glug of water, increase heat, and bring to a boil, about 3 minutes, stirring constantly. Lower the heat, stirring constantly until the mixture starts to solidify, about 2 minutes. Add coconut and mix in until well combined.
3. 3 Transfer mixture to a greased sheet pan or baking dish and spread out. Cut immediately into squares or rectangles and allow to cool completely.
4. 4 Take the coconut you put aside earlier and add it to the mixture, mix well so the coconut is evenly spread throughout the sugar
5. 5 Pour the mixture into a pan and allow to firm up. Cut into pieces. Serve and enjoy.

By Allrecipes Member

Ingredients

• ✓ ghee
• cashew
• milk
• sugar
• semolina flour
• cardamom

Instructions

1. 1 Heat the ghee in a heavy-bottomed pan over medium heat; fry the cashews in the ghee until golden brown, about 5 minutes. Scrape onto a cutting board to cool, leaving some of the ghee in the pan and return the pan to the stove. When the cashews are cool, chop coarsely.
2. 2 Mix the milk, sugar, and semolina flour into the ghee remaining in the pan. Bring the mixture to a boil; reduce heat to low and cook, stirring frequently, until the mixture becomes very thick, 30 to 45 minutes. Stir the cardamom into the mixture.
3. 3 Lightly grease a rimmed platter. Pour the milk mixture onto the prepared platter and spread into an even layer. Sprinkle the chopped cashews over the mixture. Score the mithai into squares and allow to cool completely before cutting.

By SUSMITA

Ingredients

• ✓ ghee
• cashew
• green cardamom
• white sugar
• water

Instructions

1. 1 Blend cashews in a grinder just until they're in powder form. Don't overblend or they will start releasing their oil; we want the powder to remain dry.
2. 2 Remove green cardamom from the pods. Crush them into a powder with a mortar and pestle.
3. 3 Combine sugar and water in a nonstick pan over medium-high heat. Cook until sugar has completely dissolved, then bring to a boil. Lower the heat to medium and add cashew powder; stir thoroughly, making sure there are no lumps. Continue to cook and stir until it becomes a little thick.
4. 4 Add crushed cardamom powder and ghee; keep mixing and cooking until mixture thickens and starts separating from the sides of the pan. If it doesn't release from the pan, add some more ghee and mix again; it should look moist and sticky and not at all dry. Check to see if it's done by taking a spoonful and cooling it a bit; when you mold it into a ball and the texture is like fudge, it's done.
5. 5 Transfer mixture to a greased or parchment-lined plate and let cool until only slightly warm. Grease your palms and knead on parchment paper on a flat surface to form a very smooth dough, 2 to 3 minutes. Roll evenly to a thickness of 1/4 inch.
6. 6 Let rolled dough cool completely. Cut kaju katli into desired shapes. Serve at room temperature or cold.

By Dwaraka Organic

Ingredients

• ✓ ghee
• cashew
• raisin
• whole wheat flour
• water
• sugar
• cardamom

Instructions

1. 1 Melt the ghee in a heavy-bottomed skillet over medium heat; cook the cashews and raisins in the melted ghee until the raisins plump and the cashews are lightly browned, about 5 minutes. Remove the cashews and raisins from the pan with a slotted spoon and set aside. Add the flour to the pan and roast till brown and nutty, about 10 minutes.
2. 2 Meanwhile, bring the water and sugar to a boil in a saucepan until the sugar dissolves to make a clear syrup. Stir the cardamom into the syrup; slowly pour over the roasted flour, stirring as you pour to avoid lumps. Continue cooking until the halwa pulls away from the sides of the pan, about 5 minutes more. Transfer to a serving dish and spread into an even layer; sprinkle the cashews and raisins over the halwa to serve.

By SUSMITA

Ingredients

• ✓ ghee
• carrot
• milk
• water
• white sugar
• raisin
• cardamom

Instructions

1. 1 Melt ghee in a saucepan over medium heat. Add carrots; cook and stir until soft, about 5 minutes. Add milk and bring to a boil. Cook and stir until thickened, about 10 minutes. Reduce heat to medium.
2. 2 Combine water and sugar in a bowl; stir to dissolve. Add to the saucepan with the carrots. Stir in raisins and cardamom. Cook and stir until raisins are plumped and mixture is thickened, about 10 minutes. Remove from heat.

By jinny

Ingredients

• ✓ ghee
• semolina flour
• white sugar
• cardamom
• cashew nut
• milk

Instructions

1. 1 Heat a large dry skillet over medium to medium-high heat. Add the semolina, and toast, stirring constantly. Stir in the sugar and cardamom while toasting until light brown and fragrant, about 10 minutes.
2. 2 Heat a small amount of the ghee in a separate skillet over medium heat. Add the cashews, and cook until lightly toasted, about 10 minutes. Add the cashews to the semolina along with the remaining ghee. Gradually stir hot milk into the semolina until it is thick enough to pack into a ball. Remove from heat, and form palm-sized balls. Let cool and serve.

By Anita

Ingredients

• ✓ ghee
• milk
• water
• cardamom
• chickpea flour
• sugar

Instructions

1. 1 Bring the milk and water to a simmer in a saucepan over medium-low heat; stir the cardamom into the mixture. Set aside.
2. 2 Melt the ghee in a shallow skillet over medium heat; stir the chickpea flour into the melted ghee and cook until fragrant, about 10 minutes. Add the sugar and stir to incorporate. Slowly pour the milk mixture into the skillet while stirring to avoid lumps. Continue cooking and stirring until the halwa pulls away from the sides of the pan, 10 to 15 minutes. Serve hot or spread the mixture into a rimmed plate and allow to cool. Cut into squares and serve.

By SUSMITA

Ingredients

• ✓ ghee
• rice
• milk
• coconut
• white sugar
• jaggery
• cardamom
• cashew
• raisin

Instructions

1. 1 Place the rice in a bowl and cover with a few inches of cold water; let soak for 1 hour. Drain in a sieve.
2. 2 Bring the milk to a boil in a heavy-bottomed saucepan; stir the rice, coconut, white sugar, jaggery, and cardamom into the milk. Reduce heat to low and cook until the rice is tender and the mixture is thick and creamy, 30 to 45 minutes.
3. 3 Heat the ghee in a small skillet over medium heat. Fry the cashews and raisins in the ghee until the cashews are lightly browned and the raisins plump; stir the mixture into the rice. Eat right away, or better, chill in the refrigerator for a few hours and serve. If the kheer gets too thick, thin it out with some milk.

By SUSMITA

Ingredients

• ✓ ghee
• milk powder
• all-purpose flour
• baking powder
• milk
• almond
• pistachio nut
• raisin
• cardamom
• vegetable oil
• sugar
• water
• rose water
• cardamom

Instructions

1. 1 In a large bowl, stir together the milk powder, flour, baking powder, and cardamom. Stir in the almonds, pistachios and golden raisins. Mix in the melted ghee, then pour in the milk, and continue to mix until well blended. Cover and let rest for 20 minutes.
2. 2 In a large skillet, stir together the sugar, water, rose water and a pinch of cardamom. Bring to a boil, and simmer for just a minute. Set aside.
3. 3 Fill a large heavy skillet halfway with oil. Heat over medium heat for at least 5 minutes. Knead the dough, and form into about 20 small balls. Reduce the heat of the oil to low, and fry the balls in one or two batches. After about 5 minutes, they will start to float, and expand to twice their original size, but the color will not change much. After the jamun float, increase the heat to medium, and turn them frequently until light golden. Remove from the oil to paper towels using a slotted spoon, and allow to cool. Drain on paper towels and allow to cool slightly.
4. 4 Place the balls into the skillet with the syrup. Simmer over medium heat for about 5 minutes, squeezing them gently to soak up the syrup. Serve immediately, or chill.

By COOLGUTS

Ingredients

• ✓ ghee
• milk
• white sugar
• water
• green cardamom
• saffron
• banana
• all-purpose flour
• semolina flour
• sweetened condensed milk
• fennel seed
• salt
• baking soda
• sunflower oil
• almond
• raisin

Instructions

1. 1 Heat milk in a small saucepan over medium heat until it begins to bubble. Remove from heat and keep warm.
2. 2 Bring 1 1/2 cups sugar and water to a boil in another saucepan. Add cardamom and saffron. Boil until syrup is thick and sticky, 4 to 7 minutes. Pour syrup into a bowl and place it over warm water to keep warm.
3. 3 Blend warmed milk, remaining 1/2 cup sugar, bananas, flour, semolina, condensed milk, fennel, salt, and baking soda in a food processor until smooth, not be too thick or too runny. Cover and let rest, at least 30 minutes and up to 4 hours.
4. 4 Heat oil and ghee in a nonstick pan over medium-high heat. Reduce heat to low. Drop 1 large spoonful of batter into the center to make a 2-inch pancake. Cook until edges turn golden brown, about 2 minutes. Flip and fry until both sides are golden, 1 to 2 minutes more. Remove with a slotted spoon and let cool. Repeat with remaining batter.
5. 5 Dunk cooled pancakes into the syrup, one by one. Garnish with almonds and raisins.

By Baisali Chef

Ingredients

• ✓ ghee
• onion
• crookneck squash
• salt
• black pepper
• parsley

Instructions

1. 1 Melt ghee in a large nonstick skillet over medium heat. Add onion and cook, stirring occasionally, until soft and fragrant, about 2 minutes. Add squash, season with salt and pepper, and cook, stirring frequently, for 5 more minutes.
2. 2 Adjust seasoning with salt and pepper and serve warm, garnished with fresh parsley.

By Bibi

Ingredients

• ✓ ghee
• sweet onion
• garlic
• balsamic vinegar
• salt
• black pepper
• walnut
• asparagus

Instructions

1. 1 Melt 1/2 of the ghee in a nonstick skillet over medium-low heat. Add onion; spread out into a thin layer. Cook, stirring occasionally, until soft and beginning to brown, 8 to 10 minutes. Reduce heat if it's browning too quickly; do not allow to burn. Add garlic; cook and stir until fragrant, about 1 minute. Stir in vinegar.
2. 2 Transfer onion-garlic mixture to a bowl; season with salt and pepper. Wipe out skillet and melt the remaining ghee over medium-low heat. Add walnut pieces and stir until crisp and lightly toasted, about 3 minutes. Remove from pan and set aside.
3. 3 Add asparagus to the same skillet and increase heat to medium-high. Cook, stirring frequently, until bright green, tender, but still crunchy, 10 to 12 minutes. Season with salt and pepper. Plate asparagus, add onion mixture, and garnish with walnuts.

By Bibi

Ingredients

• ✓ ghee
• onion
• garlic
• cauliflower
• mushroom
• parmesan cheese
• heavy cream
• salt
• black pepper
• nutmeg

Instructions

1. 1 Melt ghee in a large skillet over medium heat. Add onion and garlic; cook and stir until tender, about 3 minutes. Stir in grated cauliflower and cook for 3 minutes. Add mushrooms and cook until tender, about 3 minutes.
2. 2 Stir Parmesan, cream, salt, pepper, and nutmeg into the skillet; cook over medium heat until creamy, 5 to 7 minutes.

By Fioa

Ingredients

• ✓ ghee
• butter
• olive oil
• onion
• ground beef
• italian seasoning
• cheddar cheese
• hamburger bun
• butter

Instructions

1. 1 Melt butter in a saucepan over medium heat, then add olive oil. Allow butter to brown. Reduce heat to low and add onion. Cover and cook over very low heat, stirring occasionally, until very soft, about 20 minutes. You do not want to caramelize the onion.
2. 2 Meanwhile, season ground beef with Italian seasoning and shape into 2 hamburger patties.
3. 3 Melt ghee in a skillet over medium-high heat. Cook hamburger patties, about 3 minutes per side. Add cheese onto each patty and allow to melt.
4. 4 Meanwhile, preheat the oven's broiler and toast buns until crisp, 1 to 2 minutes.
5. 5 Set hamburger patties on the bottom buns and add add sauteed onions on top. Spread 1 tablespoon butter across the freshly toasted top bun.

By thedailygourmet

Ingredients

• ✓ ghee
• avocado oil
• onion
• butternut squash
• curry powder
• cinnamon
• nutmeg
• vegetable broth
• applesauce
• pumpkin puree
• honey
• salt

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat oil and add onion. Saute until translucent, about 2 minutes; be careful not to brown the onion. Move onion to the side of the pot. Add a layer of butternut squash to the bottom of the pot. Brown slightly, about 4 minutes. Add remaining butternut squash, curry powder, cinnamon, and nutmeg. Mix and continue cooking until fragrant, about 1 minute.
2. 2 Pour broth and applesauce into the pot with the butternut squash mixture. Close and lock the lid; set knob to sealing. Select high pressure and set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid.
4. 4 Mix pumpkin puree and ghee into the pot with the soup. Blend with a stick blender. Add honey and salt. Mix thoroughly.

By Shari

Ingredients

• ✓ ghee
• green bell pepper
• celery
• onion
• chicken thigh
• andouille sausage
• cajun seasoning
• hot sauce
• tomato
• green chile
• chicken stock
• cauliflower
• shrimp
• black pepper

Instructions

1. 1 Melt ghee in a large Dutch oven over medium heat. Add bell pepper, celery, and onion; cook until vegetables begin to soften and onion turns translucent, 3 to 4 minutes. Add chicken, sausage, Cajun seasoning, and hot sauce; cook and stir until well combined, 2 to 3 minutes. Add tomatoes and stock; bring to a boil. Reduce heat, cover, and simmer until chicken is cooked through, about 15 minutes.
2. 2 Add riced cauliflower, breaking up any clumps while stirring. Add shrimp; increase heat to medium-high. Push shrimp below surface of hot tomato sauce; season with black pepper. Bring to a boil; cook, uncovered, until shrimp curls and turns pink in color, 6 to 8 minutes.

By Bibi

Ingredients

• ✓ ghee
• red potato
• corn
• almond flour
• thyme
• oregano
• garlic powder
• onion powder
• salt
• black pepper
• chicken stock
• coconut milk

Instructions

1. 1 Combine red potatoes, corn, almond flour, thyme, oregano, garlic powder, onion powder, salt, and pepper in a freezer bag. Freeze until ready to use.
2. 2 Pour frozen red potato mixture into a slow cooker. Add chicken stock, coconut milk, and ghee.
3. 3 Cook on Low until potatoes are tender and flavors combine, about 8 hours.

By Christina Brinker

Ingredients

• ✓ ghee
• ground beef
• salt
• black pepper
• yellow onion
• garlic
• russet potato
• carrot
• bone broth
• tomato paste
• basil
• oregano
• cabbage
• sea salt
• zucchini
• green bean

Instructions

1. 1 Heat 1 teaspoon ghee in a large stew pot over medium-high heat. Add ground beef and season with salt and pepper. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer beef to a plate but leave any grease in the pot.
2. 2 Add onion and garlic to the pot, adding more ghee if needed. Saute until onion has softened and turned translucent, about 5 minutes. Set onions and garlic with the beef.
3. 3 Cook potatoes in the pot with residual oil. Season with salt and pepper, and cook for 3 to 5 minutes. Add carrots; saute for 1 to 2 minutes. Add ground beef, onions, and garlic back into the pot; mix to combine.
4. 4 Add bone broth, tomato paste, basil, and oregano; bring to a boil. Add cabbage and simmer for 5 minutes.
5. 5 Add smoked salt, then taste and adjust other seasonings if necessary. Add zucchini and green beans; simmer until vegetables are tender 3 to 5 minutes.

By Kari

Ingredients

• ✓ ghee
• paprika
• parsley
• oregano
• chili powder
• garlic powder
• cumin
• salt
• black pepper
• cayenne pepper
• cod
• olive oil
• lime

Instructions

1. 1 Combine paprika, parsley, oregano, chili powder, garlic powder, cumin, salt, black pepper, and cayenne in a small bowl and mix well. Brush cod fillets with 1 tablespoon olive oil; rub with the spice mixture. Use all of the spice mixture and make sure they are well coated. Refrigerate for at least 30 minutes, or up to 12 hours.
2. 2 Preheat the oven to 450 degrees F (230 degrees C). Place cod on a foil-lined baking sheet.
3. 3 Cook in the preheated oven until fish flakes easily and is opaque throughout, 10 to 12 minutes.
4. 4 Meanwhile, melt ghee with the remaining tablespoon of olive oil in a small saucepan. Add lime zest and juice and swirl the pan to mix. Serve the cod topped with lime butter.

By Eric

Ingredients

• ✓ ghee
• bacon
• chicken thigh
• salt
• black pepper
• onion
• mushroom
• spinach
• chicken broth
• heavy cream
• garlic and herb cheese spread
• parmesan cheese
• almond
• pork rind

Instructions

1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble once cool enough to handle. Reserve bacon drippings.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
3. 3 Pat chicken thighs dry and season with salt and pepper.
4. 4 Heat reserved bacon drippings in a large skillet over medium heat and cook onions and mushrooms, stirring occasionally, until mushrooms are soft and onions are translucent, 7 to 8 minutes. Place vegetables into a large mixing bowl and mix in well-dried spinach. Set aside.
5. 5 Wipe the skillet clean. Add ghee and melt over medium heat. Once skillet is hot, add chicken thighs and lightly brown on each side, 3 to 4 minutes per side; the chicken will still be pink in the middle. Remove chicken from skillet and set aside.
6. 6 Combine chicken broth, cream, softened garlic and herb cheese spread , and 1/2 cup grated Parmesan cheese in a small bowl; whisk until well combined. Pour broth mixture over vegetable mixture in the mixing bowl and mix to combine. Season with salt and pepper. Add vegetable mixture to skillet and place browned chicken thighs on top. Top with crumbled bacon, sliced almonds, ground pork rinds, and remaining 1/2 cup Parmesan cheese.
7. 7 Bake in the preheated oven until chicken thighs are no longer pink at the bone, juices run clear, and spinach mixture is bubbly, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove from the oven and allow to rest about 10 minutes before serving.

By Bibi

Ingredients

• ✓ ghee
• vegetable oil
• ginger
• garlic
• onion
• curry powder
• cumin
• coriander
• chili powder
• garam masala
• turmeric
• water
• sweet potato
• chickpea
• water
• salt
• tomato
• cilantro

Instructions

1. 1 Melt ghee with oil in a large skillet over medium heat. Saute ginger and garlic in the ghee mixture until aromatic and lightly browned, about 5 minutes. Add onion; continue to saute until the onion is soft and translucent, about 5 minutes more.
2. 2 Mix curry powder, cumin, coriander, chili powder, garam masala, and turmeric together in a bowl; add to the skillet and stir. Stir enough water into the skillet to get the mixture to be paste-like; cook to let the flavors intensify for about 30 seconds.
3. 3 Stir sweet potato, chickpeas, 1 cup water, and salt into the mixture in the skillet; cook at a simmer until the sweet potato is just tender, about 10 minutes. Thin the mixture with more water if too thick.
4. 4 Stir tomatoes into the sweet potato mixture, bring to a boil, and cook until the liquid reduces to a thick gravy, about 5 minutes. Garnish with cilantro.

By purplerose

Ingredients

• ✓ ghee
• ground turkey
• onion
• garlic
• black pepper
• tomato
• tomato paste
• celery
• chili powder
• worcestershire sauce
• cumin
• oregano
• garlic powder
• onion powder
• pink salt
• vegetable broth
• black bean
• kidney bean
• quinoa

Instructions

1. 1 Heat ghee in a Dutch oven over medium heat. Add turkey, onion, garlic, and black pepper. Cook and stir until turkey is browned, about 6 minutes. Drain and discard fat.
2. 2 Stir tomatoes, tomato paste, celery, chili powder, Worcestershire sauce, cumin, oregano, garlic powder, onion powder, and salt into the turkey mixture. Add broth, black beans, and kidney beans; stir to combine. Add quinoa; bring to a boil. Reduce heat to low and simmer until quinoa is tender, about 40 minutes.

By Michelle Coln Snyder

Ingredients

• ✓ ghee
• black pepper
• salt
• cornstarch
• herb salt
• sage
• thyme
• juniper berry
• herbes de provence
• bay leaf
• garlic
• vegetable broth powder
• balsamic vinegar
• red wine
• shallot
• tomato
• venison tenderloin
• water
• porcini mushroom

Instructions

1. 1 Place mushrooms in a small heat-proof bowl; cover with boiling water and soak until soft, about 15 minutes. Drain; reserve soaking liquid. Finely chop mushrooms; add to reserved soaking liquid and set aside.
2. 2 Rinse venison under cold running water; pat thoroughly dry with paper towels. Cut venison into ¾-inch slices.
3. 3 Melt ghee in a large skillet over medium-high heat. Sear venison slices, in batches, until lightly browned on both sides, making sure not to overcrowd the skillet, 5 to 10 minutes per batch. Transfer venison to a slow cooker.
4. 4 Add mushrooms, soaking liquid, tomatoes, shallots, red wine, balsamic vinegar, vegetable broth powder, garlic, bay leaves, herbes de Provence, juniper berries, thyme, sage, and herb salt to slow cooker; stir well.
5. 5 Cover slow cooker. Cook on Low for 3 hours.
6. 6 Whisk 3 tablespoons cooking liquid and cornstarch together in a small bowl until cornstarch is dissolved; stir into slow cooker until well combined.
7. 7 Cook until sauce has thickened and venison is tender, about 1 hour more, stirring occasionally; season with salt and black pepper.

By nch

Ingredients

• ✓ ghee
• onion
• garlic
• curry powder
• cumin
• ginger root
• salt
• turmeric
• cardamom
• cinnamon
• cayenne pepper
• nutmeg
• chicken breast
• carrot
• coconut milk
• cashew
• tomato paste
• cauliflower
• pea
• red bell pepper
• heavy cream

Instructions

1. 1 Heat ghee in a large pot over medium heat; cook and stir onion until tender, about 5 minutes. Stir garlic, curry powder, cumin, ginger, salt, turmeric, cardamom, cinnamon, cayenne pepper, and nutmeg into onion; cook and stir until fragrant, about 1 minute.
2. 2 Stir chicken into onion mixture; cook for 2 minutes. Stir carrots, coconut milk, cashews, and tomato paste into chicken mixture; simmer for 5 minutes. Stir cauliflower into chicken mixture; simmer, covered, until vegetables are tender and chicken is cooked through, about 5 minutes.
3. 3 Stir peas, red bell pepper, and cream into chicken mixture; reduce heat to low, cover, and simmer until heated through, about 10 minutes.

By Kitchen Kitty

Ingredients

• ✓ ghee
• garlic
• olive oil
• sourdough bread

Instructions

1. 1 Combine garlic and oil in a small saucepan. Simmer until cloves are a light gold color, about 15 minutes. Pour oil through a fine sieve, squeeze all juice from cloves, and then discard the solids. Set garlic oil aside.
2. 2 Preheat oven to 300 degrees F (150 degrees C). Lightly oil a baking sheet.
3. 3 Arrange bread cubes in a single layer on baking sheet. Bake, turning bread cubes periodically, until lightly browned, about 20 minutes.
4. 4 In a large, non-stick skillet, melt 1/3 cup ghee with 1/3 cup garlic oil over medium heat. Cook toasted bread cubes in batches until light to medium golden brown, turning frequently. Add more ghee and garlic oil as needed. Turn out into basket lined with paper towels, and drain for about 20 minutes.

By Ronald

Ingredients

• ✓ ghee
• peppercorn
• salsify root
• salt
• dill weed

Instructions

1. 1 Roughly crush peppercorns in a mortar. Set aside.
2. 2 Use rubber gloves at all times while preparing salsify. Rinse and scrub salsify under running water to eliminate dirt. Peel with a vegetable peeler and rinse again. Cut into 3-inch pieces. Cut lengthwise in half or even in quarters, so pieces are 3 inches long and 1/4 inch thick.
3. 3 Melt ghee in a large skillet over medium-high heat. Add sea salt and crushed peppercorns. Add salsify pieces and cover. Cook until browned, flipping pieces as needed, about 15 minutes. Place on a serving plate and top with dill before serving.

By Buckwheat Queen

Ingredients

• ✓ ghee
• water
• egg
• tapioca flour
• coconut flour
• sea salt

Instructions

1. 1 Mix water and ghee together in a bowl; beat in eggs until mixture is frothy. Add tapioca flour, coconut flour, and sea salt; whisk until batter is smooth.
2. 2 Heat an 8-inch nonstick skillet over medium-low heat. Spoon 2 tablespoons batter into the hot skillet, swirling the skillet to cover the bottom evenly. Cook for about 30 seconds; flip and cook other side for 30 seconds. Transfer to a plate and repeat with remaining batter.

By A Day In the Kitchen

Ingredients

• ✓ ghee
• date
• water
• lemon
• agave nectar
• cinnamon
• nutmeg

Instructions

1. 1 Combine dates, hot water, lemon, agave, ghee, cinnamon, and nutmeg in a small pot over medium-low heat; bring to a boil.
2. 2 Reduce heat and simmer, breaking up the dates as they cook down, until thickened to desired consistency, about 10 minutes.

By Kimberly Masiello